Spinach Salad with Crispy Chickpeas

In a large bowl combine spinach, cucumber slices, avocado and black olives top with crispy chickpeas. Drizzle with dressing, toss and serve.

Crispy Chickpeas

1 can of chickpeas (garbanzo beans), drained and rinsed

2 tablespoons avocado oil

1 lime, juiced

1 tablespoon smoked paprika

1 teaspoon turmeric

Salt to taste

Heat oven to 400º. Toss all the ingredients together and roast for 30 minutes until golden and crispy. Careful not to burn the chickpeas.

Dressing

6 limes or lemons

3 tablespoons extra virgin olive oil

1½ teaspoons salt

¼ teaspoons pepper

Add ingredients to a jar with a tight fitting lid shake and enjoy.

About Connie Costello

I’m Connie Costello, an Integrative Nutrition Coach passionate about food and all that it can do for us. I have created YOUR food MIX program, an individualized weight loss and energy program designed to reduce inflammation and heal your gut using real, wholesome food. I have coached many men and women using this program with great results.